APA (7th ed.) Citation

Jukić, M., Nakov, G., Komlenić, D. K., Šumanovac, F., Koljđeraj, A., & Lukinac, J. (2022). Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour. Ukrainian Food Journal, 11(1), 64. https://doi.org/10.24263/2304-974X-2022-11-1-8

Chicago Style (17th ed.) Citation

Jukić, Marko, Gjore Nakov, Daliborka Koceva Komlenić, Franjo Šumanovac, Antonio Koljđeraj, and Jasmina Lukinac. "Quality Assessment of Sponge Cake with Reduced Sucrose Addition Made from Composite Wheat and Barley Malt Flour." Ukrainian Food Journal 11, no. 1 (2022): 64. https://doi.org/10.24263/2304-974X-2022-11-1-8.

MLA (9th ed.) Citation

Jukić, Marko, et al. "Quality Assessment of Sponge Cake with Reduced Sucrose Addition Made from Composite Wheat and Barley Malt Flour." Ukrainian Food Journal, vol. 11, no. 1, 2022, p. 64, https://doi.org/10.24263/2304-974X-2022-11-1-8.